Recipe

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• 2 large bars of cooking or bittersweet chocolate
• 1 cup marshmallow fluff
• 2 oz dried coconut
• 24 small foil cupcakeor candy cups
• 2 cupcake tins

• 1 Place foil cups into cupcake tins.
• 2 Melt chocolate bars over low heat until smooth.
• 3 Carefully spoon a small amount of chocolate into each foil tin to make a thin base.
• 4 Keep chocolate warm and set aside remainder for topping
• 5 Chill while preparing the filling.
• 6 Filling:
• 7 Mix marshmallow fluff and dried coconut in a medium mixing bowl.
• 8 When the base chocolate is chilled, spoon a small amount of fluff into each foil cup, smooth it to keep it flat.
• 9 Top with a spoonful of the remaining melted chocolate.
• 10 Chill again until chocolate is firmly set.
• 11 Eat and enjoy!
• 12 *** This recipe is easily changed to make peanut butter cups. Just mix 4 small spoonsful of fluff with 5 Tbsp peanut butter and fill the cups.